Microwave extraction of Ginger

Transcription

1 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: Microwave extraction of Ginger 1 Yadav Rahul P P, Tripathi Sandeep P P, Prajapati SumitP P, Rathore A.K.P 1, 2, 3, 4 Department of Chemical Engineering, H.B.T.I Kanpur, India Abstract The purpose of this study is to extract essential oil from ginger (Zingiber Officinale Roscoe) using water as a solvent by modifying conventional microwave (equipped by condenser at the top). Essential oils from aromatic herbs like ginger are extensively used in food industry and medicines. The preliminary lab study shows essential oil extracted by microwave by adding 2 ml of water in crushed samples is comparatively higher than oil obtained from small pieces and crushed samples. The oil obtained from crushed samples (which are soaked in water for 16 hours) is quite same as extracted by adding 2 ml water. The results showed that the solvent and size of ginger affects the extraction process. From GC- MS analysis essential oil of ginger was found to contain four major compounds such as zingiberene, β-sesquiphellandrene, β-phelladrene and cineol. Keywords: 24TGinger (24TZingiber Officinale Roscoe24T), Microwave extraction, Essential oil, 24TGas chromatography mass spectrometry (GC MS)24T. 1. Introduction Essential oil is usually used to describe any concentrated, hydrophobic (immiscible with water), typically lipophilic (fat soluble) liquid of plants that contains highly volatile aroma compounds and carries a distinctive scent, flavor or essence of the plant. Interest in essential oil has received attention in recent decades because of the popularity of aromatherapy to rejuvenate body. The essential oils are thought to be vital for the life of the plant as they contain compounds that help them to fight parasites and infections. For humans, essential oil is used in perfumes, cosmetics, bath products, flavored food and drink and medicinal purposes [1]. The name Ginger is said to be derived from Sanskrit word srngaveram meaning horn root with reference to its appearance. Zingiber Officinale Roscoe or its common name ginger is a perennial herb which is said to originate from India, China and Java, Africa and the West Indies [2, 3, 4, and 5]. Ginger mainly consists of three parts: (i) rhizomes (ii) flowers (iii) fruits. The main chemical constituent is zingiberene. Ginger has peppery flavor and is slightly sweet with pungent and spicy aroma. Six forms like fresh ginger, dried ginger, pickled ginger, preserved ginger, crystallized ginger and ground ginger are used in different cuisines. Gingers are distinguished by the presence of labellum, formed by the fusion of two sterile stamens, and by the presence of essential oils in there tissues. The obtained extracts from the roots often contain polyphenol compounds (6-gingerol, 8-gingerol, 1-gingerol and its derivatives) [6, 7, 8], which have a high antioxidant activity [9] and anti-inflammatory effect [1]. Now days, microwave assisted extraction have received much attention from the scientists as it gives better yield and selectivity in less time as compared with other extraction methods. No residual solvents, contaminants or artifacts are present in essential oil when essential oils are extracted using microwave thus not only environment friendly but also safe for human consumption. This technology is first demonstrated in 1992, by pare [11]. Recently, usages of microwave as a heating source afford fast in situ heating of volatiles [12, 13, 14, and 15]. Microwave assisted techniques have been described as time saving, energy saving and highly efficient [16]. In most literature, the essential oil content in the dry rhizomes is reported to be about.85-2% [17]. The essential oil yield from ginger differs according to origin as from China (.98%), Thailand (1.58%), Nigeria (2.4%) and Egypt ( %) [18, 19]. 2. Method The most important production method for essential oils is steam distillation. It is carried out in different ways depending on the botanical characteristic, nature and condition of material. One of the most promising variations is microwave extraction of essential oil from ginger roots. Five different ways were tried and compared to extract essential oil from ginger. 417

2 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: In the first experiment, 1 gm of crushed ginger was micro waved for 1 hour without addition of any solvent or water at atmospheric pressure. The internal heating of the in situ water within the ginger oil glands and sacs causes the rupture of the glands and oleiferous receptacles. The removed essential oil gets evaporated along with in situ water of the plant material. A cooling system outside the microwave oven condenses the distillate continuously. at atmospheric pressure without adding any solvent or water. Solvent free microwave extraction has been performed in a multi-mode microwave oven with frequency of 245 MHz and delivers a maximum power of 8 W. The dimensions of the oven cavity are 26 mm (H) x 3 mm (W) x 32 mm (D). A cooling system outside the microwave oven condenses the distillate continuously as shown in the figure.1. In the second experiment, 1 gm of small pieces (1 cm) of ginger were heated for 1 hr without addition of any solvent or water and the oil is condensed by over head condenser. In third experiment, 1 gm of crushed sample was heated with addition 2 ml of water to crushed ginger and then micro waved for 1 hour. In the fourth experiment the 1 gm of crushed samples of ginger was soaked in water for 16 hours and was then heated by microwave for 1 hr without addition of any solvent or water and in the last experiment (6 th) 1 gm of small pieces (1 cm) of ginger were soaked in water for 16 hours and then heated by microwave for 1 hr without addition of any solvent. 2.1 GC-MS analysis of essential oil A standard gas chromatograph-mass spectroscope was used for the analysis of ginger oil obtained from Zingiber Officinale Roscoe. The analysis was carried out at a Central Institute of Medicinal and Aromatic Plants (CIMAP), Lucknow. For GC-MS analysis, a HP-5MS capillary column (3 m x.25 mm i.d. x.25 µm film) was used. The column oven temperature was programmed to rise from initial -1 temperature of 4 C (3 min) to 16 C at 6 C minp P, -1 then to 3 C (1 min) at 1 C minp P. The injection temperature and ion source temperature were 25 and 28 C, respectively. Helium was used as the carrier -1 gas with a flow rate of 1 ml minp P. The ionizing energy was 7 ev. 3. Results and Discussion Fig.1: Experimental setup Table 1: Variation of % oil obtained with respect to time of crushed samples of same Sample No. Oil obtained SR SR SR SR4 6.3 SR Experimental Setup Solvent-free microwave extraction method was reported to be an efficient extraction method in terms of selectivity, yield and speed. SFME is combination of microwave heating and dry distillation, performed 418

3 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: Fig.2: Variation of oil obtained with time Table 2: Variation of oil obtained with respect to time of small pieces (1 cm) of the samples of same Sample No. % Moisture Content SR SR7 4.2 SR SR SR Table 3: Variation of oil obtained with respect to time of crushed samples of same with addition of 2 ml of water Sample No. Oil obtained SR SR SR SR SR Fig.4: Oil obtained from crushed samples with addition of water Oil Obtained Table 4: Variation of oil obtained with time of crushed samples soaked in water for 16 hrs. Sample No. Oil Obtained SR SR SR SR SR Fig.3: Oil obtained from small pieces (1 cm) 419

4 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: Fig.5: Oil obtained from crushed samples soaked in water Table 5: Variation of oil obtained with respect to time from small pieces (1 cm) of same soaked in water for 16 hrs. Sample No. Oil obtained SR SR SR SR SR SR SR SR Weight (gm) Fig.7: Oil obtained from crushed samples of different Table 7: Variation of oil obtained from different crushed samples of same Sample No. Oil Obtained SR31.29 SR32.31 SR33.3 SR34.3 SR Sample No. (S 31 - S 35 ) Fig.6: Variation of oil obtained from small pieces soaked in water Table 6: Variation of oil obtained with crushed samples of different at constant time Sample No. Sample (gm) Oil Obtained SR SR Fig.8: Oil content for crushed samples of same Above the figures and tables show the variation of oil obtained with respect to time (min) for 5 methods of extraction of ginger essential oil. The maximum oil was obtained for sample which was crushed (then 2ml of water was added) and for the sample soaked in water for 16 hours and then crushed. The amount of oil extracted in both cases is almost 42

5 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: identical as they have higher water content in comparison to other samples. The result suggests that water molecule plays an important role in microwave extraction of essential oil (heat is generated in the interior of matter instantaneously due to dipole rotation and ionic conductance leading to rapid extraction)[2].water molecules here vibrate to produce heat under the influence of microwave due to their polarity thus enhancing the extraction of ginger oil. Fig. 7 shows that there is proportional increase in the oil obtained with of crushed samples. There was not much variation in the oil extracted when different samples of same were taken as shown in the fig. 8. In GC-MS analysis some compound which are identified by comparison of mass spectra fragmentation pattern and retention time. The major compounds found to be are zingiberene, β- sesquiphellandrene, β-phelladrene and cineol. Data and information obtained from GC-MS have been summarized here in table: 8 S. No. Table 8: Summary of GC and GC-MS analysis Retention Identified Time compound (min) Molecular Camphene methyle hepten-2-one β -myrcene Octanol β - phelladrene heptanol Borneol undecanone Citronellyl acetate heptadecen yne cyclohexen-1-15 one Naphthalene Germacrene D β -bisabolene β - 24 sesquiphellandrene Zingiberene (-)-AR-Curcumene ,8-Cineole Conclusion The present investigation of microwave extraction of ginger (Zingiber Officinale Roscoe) shows the important role of water in augmenting the extraction and thus reducing the time of operation which can result in considerable energy savings. References [1] Bartley, J.P., Jacobs, A.L., 2. Effects of drying on flavor compounds in Australian-grown ginger (Zingiber officinale). Journal of the Science of Food and Agriculture 8 (2), [2] Bartley, J.P., Foley, P., Supercritical fluid extraction of Australian-grown ginger (Zingiber officinale). Journal of the Science of Food and Agriculture 66 (3), [3] Bailey-Shaw, Y.A., Williams, L., Junor, G., Green, C.E., Hibbert, S.L., Salmon, C., Smith, A.M., 28. Changes in the contents of oleoresin and pungent bioactive principles of Jamaican ginger (Zingiber officinale Roscoe.) during maturation. Journal of Agricultural and Food Chemistry 56 (14), [4] Macleod, A.J., Pieris, N.M., Volatile aroma constituents of Sri Lankan ginger. Phytochemistry 23 (2), [5] Vanbeek, T.A., Posthumus, M.A., Lelyveld, G.P., Phiet, H.V., Yen, B.T., Investigation of the essential oil of Vietnamese ginger. Phytochemistry 26 (11), [6] Pawar, N., Pai, S., Nimbalkar, M., Dixit, G., 211. RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars. Food Chemistry 126 (3), [7] Schwertner, H.A., Rios, D.C., 27. Highperformance liquid chromatographic analysis of 6-gingerol, 8-gingerol, 1-gingerol, and 6- shogaol in ginger-containing dietary supplements, spices, teas, and beverages. Journal of Chromatography B 856 (1 2), [8] Zhan, K.Y., Xu, K., Yin, H.Z., 211. Preparative separation and purification of gingerols from ginger (Zingiber officinale Roscoe) by highspeed counter-current chromatography. Food Chemistry 126 (4), [9] Stoilova, I., Krastanov, A., Stoyanova, A., Denev, P., Gargova, S., 27. Antioxidant activity of a ginger extracts (Zingiber officinale). Food Chemistry 12 (3),

6 International Journal of Scientific Engineering and Applied Science (IJSEAS) Volume-2, Issue-6, June 216 ISSN: [1] Dugasani, S., Pichika, M.R., Nadarajah, V.D., Balijepalli, M.K., Tandra, S., Korlakunta, J.N., 21. Comparative antioxidant and antiinflammatory effects of [6]-gingerol, [8]- gingerol, [1]-gingerol and [6]-shogaol. Journal of Ethno pharmacology 127 (2), [11] J. R. J. Pare, Microwave assisted process for extraction and apparatus therefore, Canadian patent, CA 25539, [12] Kosar, M., Tunalier, Z., Ozek, T., Kurkcuoglu, M. & Baser, K. H. C. (25). A Simple Method to Obtain Essential Oils from Salvia triloba L.and Laurus nobilis L. by Using Microwave-assisted Hydrodistillation, Z. Naturforsch. C 6, 51. [13] Lucchesi, M. E., Chemat, F. & Smadja, J. (24a). An original solvent free microwave extraction of essential oils from spices, Flavor. Frag. J. 19, [14] Lucchesi, M. E., Chemat, F. & Smadja, J. (24b). Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydrodistillation, J. Chromatogr. A. 143, [15] Lucchesi, M. E., Smadja, J. & Bradshaw, S. (27). Solvent Free Microwave Extraction of Elletaria cardamomum L.: A multivariate study of a new technique for the extraction of essential oil, J. Food Eng., 79, [16] Wang, Z. M., Lan, D., Li, T. C., Zhou, X., Wang, L., Zhang, H. Q., Liu, L., Li, Y., Liu, Z. H., Wang, H. J., Zeng, H. & He, H. (26). Improved solvent-free microwave extraction of essential oil from dried Cuminum cyminum L. and Zanthoxylum bungeanum Maxim, J. Chromatogr. An 112, 11. [17] Noor, A.M., K. Mustafa and M.N. Azlina, 24. Changes of cell structure in ginger during processing. J. Food Eng., 62(4): [18] Sultan, M., H.N. Bhatti and Z. Iqbal, 25. Chemical analysis of essential oil of ginger (Zingiber officinale). Pak. J. Biol. Sci., 8(11): [19] El-Baroty, G.S., H.H. Abd El-Baky, R.S. Farag and M.A. Saleh, 21. Characterization of antioxidant and antimicrobial compounds of cinnamon and ginger essential oils. Afr. J. Biochem. Res., 4(6): [2] Camel, V., 21. Recent extraction techniques for solid matrices-supercritical fluid extraction, pressurized fluid extraction and microwave-assisted extraction: their potential and pitfalls. Analyst 126, UAuthor Profile Mr. Sumit Prajapati did his M.Tech. in Chemical Engineering from HBTI Kanpur in 213 and B.Tech in Chemical Engineering from AEC Agra in 211. Mr. Sumit is working as a Guest Faculty in Department of Chemical Engineering at HBTI Kanpur. His research focuses on Modeling & Optimization and Reactive Extraction. Tel.: , sumitprajapati236@gmail. Mr Rahul Yadav did his M.Tech from HBT I Kanpur and his research interests are essential oil and catalysis. Mr. Sandeep Tripathi is pursuing his M.Tech in Chemical Engineering from HBTI Kanpur and B.Tech in Chemical Engineering from U.I.E.T, C.S.J.M University, and Kanpur (U.P) in 212.His research focuses on Modeling & simulation, Extractive Distillation and Reaction Engineering. sandeeptripathi13@gmail.com Mr. Ashwani Kumar Rathore is pursuing PhD in Chemical Engineering from MANIT Bhopal, M.Tech. in Chemical Engineering from HBTI Kanpur and B.Tech in Chemical Engineering from GEC Raipur(presently NIT Raipur). Mr. A.K Rathore is working as an Assistant Professor in Department of Chemical Engineering at HBTI Kanpur. His research focuses on Reactive extraction, and Catalysis. Tel: akrathore75@gmail.com 422